Sautéed Tempeh with Mixed Greens

Sautéed Tempeh with Mixed Greens

Tempeh "steaks" marinated in a soy-ginger sauce, then pan-fried and served with mixed greens.

Tempeh can be found in the chilled section of health food stores. Most often it is a compact 8oz (240g) square patty.

4 servings
Marinade 30 min
Preparation 15 min

Cooking 15 min

340 calories per serving 


480 g tempeh    
3 tbsp wheat-free soy sauce   45 mL
3 tbsp rice vinegar   45 mL
2 tsp sesame seed oil   10 mL
2 tbsp gingerroot, grated   26 g
2 cloves garlic, pressed    
5 cups mixed greens   120 g
2 tbsp Classic Vinaigrette (Recipe)   30 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
4 tsp canola oil   20 mL
1 green onions/scallions   15 g


  1. Slice each 8oz (240g) tempeh block through the length, then cut each piece into 4. Steam tempeh 10 min.
  2. Meanwhile, combine the soy sauce, rice vinegar, and sesame oil in a bowl. Grate the ginger, press the garlic, then add them to the bowl. Place the warm tempeh into the bowl then let stand at room temperature for about 30 min, turning the tempeh pieces once to cover them well.
  3. While tempeh is marinating, prepare the salad: Wash the greens and spin-dry, then add them to a salad bowl. Pour the Classic Vinaigrette over the greens, season with salt and pepper then toss well. Distribute the salad onto the individual serving plates.
  4. Heat canola oil in a pan over medium-high heat. Add the tempeh pieces and sauté until golden-brown, about 4 min. Arrange the tempeh pieces on the plates, garnish with scallions then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (190g)


% DV*

* DV = Daily Value




23 g

36 %

Saturated 4 g
+ Trans 0.1 g

20 %


0 mg


140 mg

6 %


15 g

5 %


12 g

46 %


1 g


23 g

Vitamin A

15 %

Vitamin C

10 %


15 %


30 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

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Free :
Added Sugar
Low :
Source of :
Omega-3, Omega-6, Pantothenic Acid, Vitamin B1
Good source of :
Calcium, Vitamin A, Vitamin B6, Vitamin E, Zinc
Excellent source of :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin B2, Vitamin K

More info

This recipe is in the following categories: Soy | First courses/Appetizers | Main courses/Entrées | Diabetes-friendly | Halal | High Calcium | High Fibre | High Iron | Kosher | Low Sodium | Source of Omega-3 | Vegan | Vegetarian | Marinate

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